Easy Posole

Pasole (poh-Soh-leh) originated in jalisco, in the middle of Mexico's Pacific Coast region and is traditiionally served at Christmas and New Year's

3 pounds pork roast (shoulder or boston but), trimmed
2 large onions, chopped
1 (15 oz.) can of mild green chile enchilada sauce
4 (4 oz.) cans of chopped green chiles
1 (15 oz.) can reduced sodium chicken broth
1/2 tsp dried oregano leaves
8 garlic cloves, minced
2 (15 oz>) cans shite hominy, undrained
2 1/2 tbls chipotle adobo sauce (from a can of chipotle peppers)
sliced radishes, chopped cilantro and crumbled queso fresco cheese

place pork roast in large slow cooker. add onions and next 5 inredients (onions through garlic)

cook on low heat 6 to 8 hours, until meat is fork tender. remove meat and shred using a 2 forks. place meat back in slow cooker. add hominary and adobo sauce. cook 30 minutes

serve in individual bowls topped with radishes, cilantro and a crumble of cheese. makes 13 cups. serves 6